關於 the first dessert ，我們在網路上蒐集到這些相關的討論、資訊與評價

CAFE Today, new korean cafe located at Lintas Plaza.

******************* SERVE NO PORK *******************

Serving good korean cuisine & good coffee.
Cozy & Nice ambience especially during night time.

Highly recommend to try their Terrine dessert made by Japanese lady.

Cafe today grand opening this 25th Sept (Saturday)
🔸 Free CAFE Today mug for the first 50pax who are fully vaccinated
🔸 Free Voucher for with purchase RM30 & above

⏳ 10am - 10pm

📍 Lot 5, Lorong Lintas Plaza 4, Lintas Plaza (same row with Pick & Pay

𝑯𝒂𝒑𝒑𝒚 𝑺𝒖𝒏𝒅𝒂𝒚 𝑬𝒂𝒕𝒔 𝑾𝒊𝒕𝒉 Furama Bukit Bintang, Kuala Lumpur ✨✨
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First time trying this 𝐉𝐮𝐚𝐝𝐚𝐡 𝐓𝐚𝐧𝐚𝐡 𝐀𝐢𝐫𝐤𝐮 𝐒𝐞𝐭 𝐌𝐞𝐚𝐥𝐬 𝐟𝐫𝐨𝐦 𝐅𝐮𝐫𝐚𝐦𝐚 𝐁𝐮𝐤𝐢𝐭 𝐁𝐢𝐧𝐭𝐚𝐧𝐠 ~ delivered to my doorsteps to satisfy my cravings & enjoy these tasty popular Malaysian dishes at the comfort of home. 😋😋
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𝐈𝐧 𝐂𝐨𝐧𝐣𝐮𝐧𝐜𝐭𝐢𝐨𝐧 𝐖𝐢𝐭𝐡 𝐌𝐞𝐫𝐝𝐞𝐤𝐚 & 𝐌𝐚𝐥𝐚𝐲𝐬𝐢𝐚 𝐃𝐚𝐲, Spices @ Furama Bukit Bintang is introducing the 𝐉𝐮𝐚𝐝𝐚𝐡 𝐓𝐚𝐧𝐚𝐡 𝐀𝐢𝐫𝐤𝐮 range of set meals for Delivery & Takeaway from now until 19 September 2021. 🇲🇾🇲🇾
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A different menu each day, be spoilt for choice with popular Malaysian dishes including Kambing Masala, Ayam Goreng Berempah, Petai Sambal Udang, Butter Chicken, Prawn Rendang, Roast Spring Chicken & Daging Panggang Selasih accompanied by Nasi Briyani, Nasi Hujan Panas, Nasi Minyak, Nasi Pilaf or Jeera Rice, papadam, an appetiser & sliced cake-of-the-day for dessert. 🍲🦐🍗🍛🍚🍰
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My Wednesday Set Meal priced at RM 25 Per Set comes with Rice, Appetizer, Mains Dishes, Papadam & Cake Of The Day. 🥰🥰
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🇲🇾 𝐑𝐨𝐣𝐚𝐤 𝐁𝐮𝐚𝐡 𝐂𝐚𝐦𝐩𝐮𝐫
🇲🇾 𝐏𝐞𝐭𝐚𝐢 𝐒𝐚𝐦𝐛𝐚𝐥 𝐔𝐝𝐚𝐧𝐠
🇲🇾 𝐀𝐲𝐚𝐦 𝐏𝐞𝐫𝐜𝐢𝐤
🇲🇾 𝐒𝐚𝐲𝐮𝐫 𝐆𝐨𝐫𝐞𝐧𝐠 𝐂𝐚𝐦𝐩𝐮𝐫
🇲🇾 𝐍𝐚𝐬𝐢 𝐇𝐮𝐣𝐚𝐧 𝐏𝐚𝐧𝐚𝐬
🇲🇾 𝐃𝐡𝐚𝐥𝐥 𝐂𝐮𝐫𝐫𝐲
🇲🇾 𝐊𝐞𝐤 𝐏𝐢𝐬𝐚𝐧𝐠
🇲🇾 𝐏𝐚𝐩𝐚𝐝𝐚𝐦
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Priced start from RM25 (1 Pax), RM50 (2 Pax), RM70 (4 Pax) & RM100 (6 Pax). 𝐅𝐑𝐄𝐄 𝐃𝐄𝐋𝐈𝐕𝐄𝐑𝐘 for locations within a 10km radius of the hotel. Minimum of 1 Day Pre-Order. 🛵🛵
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Hurry, Order Now & 𝐄𝐍𝐉𝐎𝐘 𝟏𝟓% 𝐃𝐈𝐒𝐂𝐎𝐔𝐍𝐓 when you book with this 𝐄𝐱𝐜𝐥𝐮𝐬𝐢𝐯𝐞 𝐎𝐫𝐝𝐞𝐫 𝐋𝐢𝐧𝐤 💋💋
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👉🏻 https://foodfbb.furama.com/discount/FLWM15 👈🏻
👉🏻 https://foodfbb.furama.com/discount/FLWM15 👈🏻
👉🏻 https://foodfbb.furama.com/discount/FLWM15 👈🏻
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#FollowMeToEatLa
#FuramaBukitBintang
#merdeka2021
#harimalaysia2021
#malaysiaday

@tiffinroomsg is rounding off a series of successful collaborations with an enchanting showcase of specially curated dishes and well-crafted cocktails from @elephantroomsg (4 courses + 4 cocktails - $118/guest). We definitely are no stranger to wine pairings but Indian cuisine paired with Indian-influenced cocktails? That might just be a first!

The first course sees a Crispy Fried Prawn with a sweet and spicy guava chutney and masala peanuts paired with “Buffalo Road” - a cocktail with Juniper spirit and pink guava. The cocktail was really good(my fave) and I absolutely enjoyed the textural contrast and explosion of flavours in the dish

The second course highlights an interesting ingredient - betel leaf. Expect the softest melt-in-your-mouth lamb kebab which has been minced 8 times over a span of 8-9 hours, on a delightfully crisp fried betel leaf, complemented by “Race Course Plantation” - a rum-based cocktail with sugar cane juice, coconut, and betel leaf. I’ve never been a fan of lamb but this was breathtakingly delicious! I don’t think I’ll ever find a lamb kebab this good!

Third course : Achari Murgh Curry, Madras Fish Curry, Dalcha Chop Masala, Paneer Pulao (in signature tiffin box) with plain, garlic and cheese naan. I’m a little sad that the Achari Murgh and Madras Fish Curry will not be available after this collaboration ends because they are insanely yummy. I rarely eat Indian food but I would kill for these two curries and the fragrant naan anyday! Will strongly urge you to give them a try before this menu runs its course (16 September). The accompanying cocktail “Mr Desker” (made with 2 Indian whiskies) was pretty strong when I first tried it but when I took sips of it in between bites of naan, rice, and curry, I realised that the cocktail actually tasted perfect. I was really surprised but I Guess that’s the beauty of food and alcohol pairing ! So much art and finesse!

And finally, a unique dessert of rice and milk dumplings cooked with Jaggery, paired with Sippin @ 78(Bru coffee rum, coconut kombucha & caramelised onions)

I don’t think you can get such an exclusive meal with 4 cocktails at just $118 anywhere else so make a reservation now!

見てくださいこの流れ落ちるチーズ、まるでナイアガラの滝や〜！
マヌルとは韓国語でにんにく。
溶かしたガーリックバターをこれでもかというほど乗せて焼いているから、一口食べればそのまんまのネーミングに納得。
そしてパンの切れ目にはクリームチーズとモッツアレラチーズを容赦無く詰め込むという、罪すぎる作り方…
まさに究極のガーリックパン。
「外側はカリッ、中はジュワ〜」なんてありきたりな言葉じゃ表しきれないほど、罪深い味が口いっぱいに広がります。
ガーリックバターはしょっぱいのに、クリームチーズは甘いんです。
甘しょっぱくて止まらないんです。
本当これは罪だ…もはや、カロリーなんてどうでもいい。
ぜひ作ってみてくださいね♪

巨大マヌルパン
2人分

材料：
強力粉　220g
薄力粉　20g
インスタントドライイースト　小さじ1
砂糖 大さじ2
お湯（人肌程度に温める） 70cc
牛乳（人肌程度に温める）　100cc
塩　小さじ1/3
バター（室温に戻しておく）　15g

■チーズクリーム
Aクリームチーズ（室温に戻しておく）　120g
A砂糖　20g

モッツァレラチーズ（スライス切り）　100g

■ガーリックソース
バター（電子レンジで加熱して溶かしておく）　100g
おろしにんにく　小さじ2
粗びき黒コショウ　小さじ1/2
牛乳　大さじ1/2
マヨネーズ　大さじ1/2
溶き卵　1/2個
ドライパセリ　小さじ1/2

バター（飾り用）　20g

作り方：　　　　　　
1.大きめのボウルに、強力粉、薄力粉を入れて木ベラで全体を混ぜ合わせ、半量を別のボウルに取り出しておく。

2.片方のボウルに、インスタントドライイースト、砂糖をのせ、インスタントドライイーストの上にお湯、牛乳をかけ、全体をよく混ぜる。

3.もう片方のボウルの粉と、塩、バターを加え、木ベラで全体を練るように混ぜ、ひとまとまりになったら台の上に取り出し、全体がつるんとなるまで手でこねる。

4.丸めてボウルに入れ、ラップをし、オーブンの発酵機能（40度）で30分発酵させる。（1次発酵）

5.チーズクリームを作る。
ボウルにAを入れてよく混ぜ合わせておく。大さじ1分、取り分けておく。

6.ガーリックソースを作る。
ボウルに材料を全て入れ、泡立て器でしっかりと混ぜる。

7.(4)の生地を軽く手でつぶし、包み込むように丸め直し、クッキングシートを敷いた天板に置き、ラップ、濡れ布巾をかけて15分ほど生地を休ませる。

8.濡れ布巾を取り、ラップをしたまま、オーブンの発酵機能（40度）で25分発酵させる。（2次発酵）

9.オーブンを200度に予熱する。

10.生地に強力粉（分量外）を茶こしなどを使ってふり、ナイフで切り目を入れて、予熱したオーブンで15〜20分程焼く。

11.焼成後、粗熱が取れたパンに対角線上に6等分に切り込みを入れ、チーズクリームを塗り込み、モッツアレラチーズを挟む。

12.ガーリックソースを上にかけ、(5)の取り分けておいたチーズクリームを中央にのせ、200度のオーブンで7〜10分ほど焦げないように様子見しながら焼いて完成！

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Giant Cream Cheese Garlic Bread: A Taste of Sin…
Servings: 2

INGREDIENTS
220g bread flour
20g flour
1 teaspoon instant dry yeast
2 tablespoons sugar
70cc warm water (body temperature)
100c milk (body temperature)
1/3 teaspoon salt
15g butter (room temperature)

◆Cheese Cream
120g cream cheese (room temperature)
20g sugar

100g mozzarella cheese (sliced)

◆Garlic Sauce
100g butter (melted in microwave)
2 teaspoons grated garlic
1/2 teaspoon black pepper
1/2 tablespoon milk
1/2 tablespoon mayonnaise
1/2 beaten egg
1/2 teaspoon dried parsley

20g butter (for topping)


PREPARATION

1. Using a wooden spatula, combine bread flour and flour in a large bowl. Transfer half of it to another bowl.

2. Add dry yeast and sugar into the one of the bowls. Pour warm water and milk over dry yeast. Mix well.

3. Add the other half of flour, salt, and butter into the bowl (2). Mix with a wooden spatula until well combined. Transfer the dough to the kitchen counter and knead with hands until smooth.

4. Shape the dough into a ball and place in a bowl. Cover with a food wrap. Let the dough rise in a microwave (40°C: bread rise feature) for 30 minutes. (First rise)

5. For cheese cream: Mix cream cheese and sugar well in a bowl. Separate 1 tablespoon of it in a plate.

6. For garlic sauce: Mix all ingredients for the sauce in a bowl with a hand mixer.

7. Punch the dough (4) and shape into a ball. Place the dough on a pan lined with a parchment paper. Cover with a food wrap and a wet kitchen towel. Let it rest for 15 minutes.

8. Remove the towel (keep the food wrap). Let the dough rise in a microwave (40°C: bread rise feature) for 25 minutes. (Second rise)

9. Preheat the oven to 200°C (392°F).

10. Dust some bread flour and slash the dough. Bake in the oven for 15 to 20 minutes. Let cool.

11. Cut 6 slits in the bread. Spread cheese cream. Put mozzarella cheese in the slits.

12. Pour the garlic sauce over the bread. Place 1 tablespoon of cheese cream (5) on top. Bake in the oven at 200°C (392°F) for 7 to 10 minutes. (Keep an eye on, It easily gets burnt.)

13. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Mizu-Yokan (Soft Azuki Bean Jelly) is a typical Japanese summer treat. Cold, smooth and refreshing! The recipe is EASY but to make it into 2 layers, you want to pour in the second layer just before the first layer hardens.

Kids say it looks like Minecraft. LOL

Basic Mizu-Yokan Recipe:
https://www.youtube.com/watch?v=BlqvMeIki4Y

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2-Layer Mizu-Yokan (Matcha and Azuki Bean Jelly)

Difficulty: EASY
Time: 20min + 2hrs cooling time
Number of Servings: 8 servings

Necessary Equipment:
18cm (7inch) square cake pan

Ingredients:
((Soft Azuki Bean Jelly))
400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)
300ml water
4g (2 tsp.) Kanten powder (agar-agar powder)
a pinch of salt
((Matcha Jelly))
1 tbsp. Matcha green tea powder
2g (1 tsp.) Kanten powder (agar-agar powder)
2 tbsp. granulated sugar
250ml water

Directions:
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil on low for 2 minutes. *or use as directed on its package
2. Stop the heat, add Koshi-an and mix well. Add a pinch of salt to taste and mix well.
3. Pour it into a square cake pan (or any container). Then immediately start making Matcha jelly.
4. In a bowl, put Kanten powder (agar-agar powder), granulated sugar, and sift in Matcha powder. Then mix well with a spoon. Put in a pot, add water, and mix well. Bring to a boil and boil on low for 2 minutes.
5. When the skin forms (before it gets firm) pour in the Matcha jelly liquid. Leave to cool and firm at the room temperature (do not move too soon or layers will be mixed). Then put in the fridge to cool for about 2 hours.

↓レシピ（日本語）
https://cooklabo.blogspot.com/2021/08/2-Layer-Mizu-Yokan.html
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
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NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

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夏野菜をたくさん使った南蛮漬けのレシピをご紹介します！
6種類の夏野菜と、さらに鶏むね肉を加えてボリュームを出しました。
素揚げすることによって鮮やかになり、栄養価が上がり、甘味も増して一石二鳥♪
たくさん作ってひと晩冷やしてから食べると、味が染み込んで美味しさが増します！
ぜひ、作ってみてくださいね。

夏野菜と鶏むね肉の南蛮漬け
2人分

材料：
鶏むね肉　1枚
塩　少々
コショウ　少々
米粉　大さじ2

玉ねぎ　1/4個
なす　2本
ズッキーニ　1/3本
パプリカ赤/黄　1/4個ずつ
オクラ　3本
ピーマン　2個

Aめんつゆ（2倍濃縮）1/4カップ
A水　1/2カップ
A酢　1/2カップ
A砂糖　大さじ3
Aしょうゆ　大さじ1
A輪切り唐辛子　少々

揚げ油　適量

作り方：
1.なすはヘタを取って乱切り、オクラはヘタを取り斜め半分に切り、パプリカ細切り、ピーマンは一口大に切る。

2.玉ねぎは薄くスライスし、ズッキーニは輪切りにして、Aを混ぜ合わせたボウルに一緒に入れる。

3.鶏むね肉は水気を拭き取り、そぎ切りにして塩、コショウ、米粉をまぶす。

4.揚げ油を170℃に熱し、(1)を素揚げし、（しっかり水気を拭くことでハネを防ぎます）揚げ終わったら(3)を揚げる。

5.(4)を熱いうちに(2)に漬け込み、冷蔵庫で冷やし、お好みで一晩漬けたら完成！

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Nanban Pickles of Summer Vegetables and Chicken
Servings: 2

INGREDIENTS
1 chicken breast
Some salt and pepper
2 tablespoon rice flour

1/4 onion
2 eggplants
1/3 zucchini
3 okra
2 green pepper
1/4 red and yellow bell pepper

A
1/4 cup noodle soup base (2 times concentrated)
1/2 cup water
1/2 cup vineger
3 tablespoon sugar
1 tablespoon soy sauce
Some chopped chili peppers

Some oil for frying

PREPARATION
1. Remove the stem off eggplants and okra. Cut eggplants into small pieces. Cut okura into halves. Slice red and yellow bell peppers. Cut green pepper into bite-sized pieces.

2. Mix all ingredients in a bowl. Slice onion thinly and cut zucchini. Marinate them in the bowl.

3. Pat dry the chicken with a paper towel and cut into small pieces. Season with salt and pepper and coat with rice flour.

4. Heat oil to 170°C (338°F). Deep-fry all vegetables (1) first, then the chicken (3). *Make sure to pat dry all vegetables.

5. Put all fried vegetables and the chicken in the bowl (2) while hot. Leave it in the refrigerator overnight.

6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network